Currants are a close relative of gooseberries. In addition to the usual for many black and red currants, there are also hybrids with pink and white berries. By their properties, they are close to varieties with red fruits. Raw blackcurrant is a source of iron, potassium, copper, calcium and phosphorus. Redcurrant and its hybrids are rich in vitamin A and lutein. After heat treatment of any currant, it contains only vitamin C.
Pick your recipe
You will need
- Blackcurrant jam
- - 3 cups of black currant;
- - 4 cups of granulated sugar;
- - 2 glasses of water.
- Redcurrant jam
- - 6 glasses of red currant;
- - 2 cups of granulated sugar.
- Blackcurrant Syrup
- - 3 cups of black currant;
- - 2 glasses of water;
- - 1 ¼ cup sugar;
- - 1 stick of cinnamon.
Instruction manual
1
Since both black and red currants contain a lot of pectin, classical jam from these berries does not work, but without additional gelling agents, you can cook great jam. For processing, select berries at the peak of maturity. If it is black currant, then they look dry, hard and saturated glossy black. Red currants should be bright, white - almost transparent, pink - with a clear shade. All ripe redcurrant hybrids are elastic berries poured with juice, which are easily separated from the stem.
2
Before cooking, you need to separate the berries from the bunch, at the black currant with the help of small scissors cut the "tail". You can also pinch it with your thumb and forefinger. Put the berries in a colander and rinse with boiled warm water.
3
Blackcurrant jam
Since the "skin" of blackcurrant is quite dense, it should be softened before making jam. Put the berries in a saucepan, pour two glasses of water and bring to a boil, reduce heat and cook for about 10 minutes. Remove from heat, let the pan cool and leave the berries in water overnight or for 8-12 hours.
4
Add the granulated sugar to the berries in the pan, return them to the stove and bring to a boil again. Boil for 2-3 minutes, over high heat, stirring constantly, until the sugar is completely dissolved. Turn off the heat, remove the foam and let jam 5 crumple "rest."
5
Place the jam in sterilized jars, close the lids for canning, roll them up and lower them with special tongs into a pot of boiling water. Boil for 5 minutes. Remove canned jam and let the jars cool on a clean, dry towel.
6
Redcurrant jam
Red currant is much smaller than black, and there are as many seeds in it, if not more. To get a beautiful jam, remove them.
7
Combine the currants and sugar in a large saucepan and set on medium heat. The berries will burst, the jam will bubble and foam. Once this happens, reduce the heat to a minimum and simmer the jam until it is about half as large. Let it cool.
8
Wipe the cake mix through a fine sieve. Put the resulting mass on the fire again, and wait until the volume decreases another half times. Allow the jam to cool and place in sterilized jars. Preserve.
9
Black currants can be frozen or dried, like blueberries, strawberries and many other berries. You can’t do the same with red currant and its hybrids. She does not tolerate drying or freezing. Syrup can be made from blackcurrant, which is usually added to the west in alcoholic and non-alcoholic drinks or used as a sauce for pancakes or ice cream. Such syrup is stored in the refrigerator for up to two weeks.
10
Blackcurrant Syrup
Boil water, add sugar, stir and reduce heat to medium. When the sugar has completely dissolved, add the berries and cinnamon. Cook for about 5 minutes over low heat.
eleven
Let the mixture cool slightly, remove the cinnamon and put the berries in a fine sieve, place it over the juice container. You do not need to wipe the berries, but you need to gently press them with a spoon until only one pulp remains on top. Pour the resulting syrup into glass bottles.